Cuban Stuffed Pork Chops with Mustard Vinaigrette

Step 1: Marinade ... Add all the ingredients (except the salt, and pepper) to a ziploc bag or to a small dish and mix well; add the pork chops, cover or close the bag, and marinade 2 hours or up to over night. The longer the better in my opinion. I usually do mine over night and the next day.

Step 2: Vinaigrette ... Add everything (except the olive oil) to a blender and pulse to combine the ingredients. Note: make sure to grate the onion over the blender to get all the juices. Then, slowly add in the olive oil on low speed until the dressing is creamy. This makes about 1 1/4 cups of the vinaigrette; and you may have a little left over - but don't throw it out - it will keep in the refrigerator for approximately 1 week. It is also wonderful over any salad greens, but also good on steamed beans, broccoli or asparagus too. And try tossing it with some steamed baby red potatoes for a really nice side dish. Note: if you don't have a blender, add it to a jar or tupperware container and shake really well. Not quite as creamy, but it will work fine.

Step 3: Stuffing ... Bread - I like to use a thick Italian, Cuban, or French bread for this if possible; also, day old is best ... but you can also just lay it out on the counter for a few hours to dry out a bit and that also works well. It just makes a better stuffing in my opinion. Add the bread crumbs and milk to a small bowl. Let it soak just a minute to absorb and then using your hand or spoon, squeeze out any extra milk. You want the bread crumbs to be moist, but not soaking wet. Then, add the ham, cheese, pickle, mustard, onion, garlic, parsley, salt and pepper and mix well to combine.

Step 4: Pork Chops ... Now, you can do this before you marinate the chops or after - You want to cut a pocket in the chops. Press down on the chop with your palm and cut a pocket through the center of the chop to the bone. If you don't feel comfortable doing this; any butcher or 'guy' at the local grocery store meat counter can do this for you - and yes, they are happy to do that, you just need to ask.

Step 5: Stuff the pork chops with the filling (and I mean STUFF) as much as you can. Then, make sure to season the chop well with salt and pepper on both sides and drizzle with a little olive oil. Transfer to a baking dish; sprayed with a non-stick spray, and bake at 350 degrees, middle shelf until the internal temperature reaches 145. Cooking times can really vary according to the size of your chops; approximately 30-45 minutes. Once the pork chops are done, remove to a serving platter and cover with foil to rest.

Step 6: Serve ... Let the vinaigrette come to room temp before serving and mix well. Drizzle over the chops and serve with my favorite black beans and sauteed greens. ENJOY!